Roasted-Tomato Tabbouleh PT90M https://img3.recipesrun.com/201907/2019/0903/0a/1/673219/300x200x90.jpg Tomatoes -- even out-of-season ones -- take on an intense, almost sweet flavor when roasted, making this typically warm-weather side dish a year-round option. Tabbouleh with roasted tomatoes. Bulgur is rather bland by itself, but adding roasted tomatoes and fresh herbs add much-needed flavor. It tastes tastier as it sits. This salad is great for summer parties and barbecues. It can also be served in a Middle Eastern platter. 4 servings Ingredients: 1 1/2 tsp. Coarse salt Freshly ground pepper Lemon juice 2 Scallions, white and pale-green parts only, thinly sliced 2 tbsp. Sherry vinegar 4 Plum tomatoes 1 cup Loosely packed fresh mint leaves, finely chopped 1 cup Boiling water 1 tbsp. Extra virgin olive oil 1 clove Garlic, minced 1 cup Loosely packed fresh flat-leaf parsley leaves, coarsely chopped, 1 cup Loosely packed fresh basil leaves, finely chopped 1 cup Bulgur wheat

Roasted-Tomato Tabbouleh

3.5

( By lihui )

Tomatoes -- even out-of-season ones -- take on an intense, almost sweet flavor when roasted, making this typically warm-weather side dish a year-round option. Tabbouleh with roasted tomatoes. Bulgur is rather bland by itself, but adding roasted tomatoes and fresh herbs add much-needed flavor. It tastes tastier as it sits. This salad is great for summer parties and barbecues. It can also be served in a Middle Eastern platter.

01 Information

Grade easy
Serving 4 servings
Prep Time 70 Mins
Cook Time 20 Mins
Total Time 90 Mins

02 Ingredients

- 1 1/2 tsp. Coarse salt
- Freshly ground pepper
- Lemon juice
- 2 Scallions, white and pale-green parts only, thinly sliced
- 2 tbsp. Sherry vinegar
- 4 Plum tomatoes
- 1 cup Loosely packed fresh mint leaves, finely chopped
- 1 cup Boiling water
- 1 tbsp. Extra virgin olive oil
- 1 clove Garlic, minced
- 1 cup Loosely packed fresh flat-leaf parsley leaves, coarsely chopped,
- 1 cup Loosely packed fresh basil leaves, finely chopped
- 1 cup Bulgur wheat

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03 Method

Step 1

Preheat oven to 425 degrees F. Place bulgur in a heatproof bowl, add boiling water and stir. Cover tightly, and refrigerate until liquid has been absorbed about 1 hour.
Step 2

Combine chopped herbs. Toss tomatoes with garlic, vinegar, 1 teaspoon oil, and 2 tablespoons chopped herbs on a rimmed baking sheet, and roast until tomatoes begin to soften, about 12 minutes. Let cool.
Step 3

Add roasted-tomato mixture, remaining chopped herbs, scallions, lemon juice, salt, pepper, and remaining 2 teaspoons oil to bulgur, and gently toss. Garnish with whole herb leaves.

04 Author

lihui

8 Recipes

Roasted-Tomato Tabbouleh

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